Sunday, March 4

Kisses & Kumquats

We tend to remember firsts in life. Our first kiss, our first concert, our first kumquat. I remember my first kumquat. It was on Sunday, February 26, 2006 at 9:14 AM at our farmers' market. (My first kiss was somewhat before then).

Kumquats' teeny size and bright orange rind make them impossibly cheerful. I was enamored at first sight.

"Those are so cute," I said to the farmer. "What are they?"

"Kumquats" he answered.

"What do they taste like?" I asked.

"Here, try for yourself," he said, handing me one.

Unsure how to peel it, I asked, “Do you just eat the whole thing?”

“The whole thing,” he said.

I bit into the kumquat, whose exterior is like a delicate orange rind, only sweeter. Then my teeth sunk into the flesh, and the juice squirted into my mouth. POW! a jolt of tartness hit my taste buds, and my salivary glands instantly went into overdrive. Involuntarily, my cheeks sucked-in, my lips puckered, and my eyes squinted. Just writing that sentence (and looking at that picture) made me have a visceral reaction again.

Like everything in else in life, it’s all about expectations. Kumquats are deceptive. Their diminutive size and adorable appearance makes them seem harmless, but they sucker-punch you with an intensely tart citrus flavor. It's like expecting the sweetness of a gummy bear but getting the whallop of a Sour Patch Kid (which I happened to love when I was a girl).

Cooking kumquats, however, mellows their acidity, making them a refreshingly tangy, citrusy compliment to seafood and tofu. Though many kumquat recipes are for desserts and jams, they also work well in savory dishes.

Combine juice, kumquats, shallot, lime juice, jalapeno, and honey in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thickened.

Pat scallops dry with a paper towel before cooking to produce less splatter and to sear more effectively. Heat a non-stick skillet over medium-heat high, add 2 tsp butter and 1 tsp olive oil. Once melted and bubbly, add the scallops; cook for 2-3 minutes per side or until golden and browned and just opaque in the center.

Arrange rice on plates; add 3-4 scallops, and top with kumquat sauce. Sprinkle with chopped cilantro and pistachios.

63 comments:

The only thing I remember about kumqats is reading a book when I was very young about a platypus that ate kumqats. I've always been so curious to taste them, but I had no idea what to expect. Thanks for clueing us all in!!

This recipe looks delicious! I really like the last photo with the bamboo mat (?) in the background

(Sorry, I had to remove my post the first time because I mistakenly wrote my password at the bottom of it, whoops!)

I just found your blog and I really like it (I am also an east coast girl living in CA). My first kumquat was stolen from a tree at Longwood Gardens where I worked last year. I proceeded to raid that tree every day I was there and I would carry the kumquats around in my pocket during the work day and meter them out to myself over the course of the day. That picture of the cut-open kumquats literally made my mouth water fiercely!

Susan - just made your pignoli cookies and they were absolutely delicious! I replaced the vanilla extract with almond extract, and I needed to cook them a bit longer than 20 minutes, but they came out melt-in-your mouth perfect. Thanks for the great recipe!

Hi Susan,I finally learned how to open the comment box in a new window so I can leave a comment here! (I wish Blogger would get that fixed.)

Just letting you know that I'm hosting today and not Anna (she actually got married yesterday, but she is the host next week.) So I'm grabbing your link from here and will include you today. You might want to edit so people can find the Recap at my blog. There are A LOT of entries this week, with a lot of very interesting things!

Rachael-In all the comments I've ever received, you were the first one to integrate the word "platypus." It's officially one of my all-time favorite comments! :) And, yes, it is a bamboo mat from Home Goods.

Rachel-I know, I just love the contrasting flavors!

Era-Hey, fellow East Coast girl! Thanks for visiting and for your kind words. I love your story! I can envision you--with bulging pockets--stealthily plucking the fruit off the tree.

Rachael-Oh, I'm so pleased you made the pignoli cookies! I'm sure the almond extract was delicious. It's so exciting to hear when someone makes and enjoys one of your recipes, isn't it? Thank you.

T.W.-Thanks! But don't think you get off the hook that easily.... ;)

Brilynn-Jeff thinks so too; I love mine with tofu.

Melissa-I share your YUM!

Kalyn-I hope you try them. They really are something special.

Ari-If you think I have gotten you gears a turning, wait until you taste a kumquat. ;)

Oh, Susan, if only I could transport our massive cumquat tree to you. You would love it - I'm often at a loss with what to do with the harvest. This looks wonderful - I too could taste that mouth-puckeringly sourness as I read your post. Yum.

That was my reaction 12 years ago with a kumquat and I've never eaten one since. I did, however, notice they were in in the grocery stores right now. Maybe I'll be brave and given them another try, but I make no promises :)

Hey Susan,I just sub kumquats for whatever recipe I use that has lemons. Or just squeeze some kumquats fresh over seafood, or in VNese fish sauce. I think I just love kumquats b/c of the way they sound aloud on the tongue - kumquat.

Susan, this just reminds me of my childhood years, having kumquat trees in the garden, me and my siblings would eat until we don't want to eat anymore :( How I wish I have some now..oo. I simply adore biting into the skin, and we usually don't take the flesh as it gets wee too bitter. Do you know the chinese use kumquats to make cough syrups ? hehe..another nostaligic memory when mom used to forced us down with a couple tablespoons of that before choir practise haha, thx for sharing :)

Gah! Reading your post had my salivary glands on overdrive! You described it so vividly. :) I love popping kumquats into my mouth like candy after it's been chilled. Also, at my sister's party, we put them in our martinis instead of olives. But I love how you've used it with the scallops in this recipe, it sounds like a wonderful combo,.

I share exactly the same feeling as you on these little citrus bombs...very recently discovered by me but i cant seem to get enough of them.I tried them in almost everything but just managed to save a picture i took of the salad i made http://www.flickr.com/photos/17482453@N00/360678604/in/set-72157594488099248/Love the scallop version and will definately try it.

These kumquats look gorgeous, and that dish looks absolutely fab! Another use for these is to make marmelade - one of my old coworkers makes mountains of the stuff every year and makes the most delicious marmelade that we are lucky enough to score a jar or two of :)

Oooh! Speaking of bloggers being connected, I had my own first taste of kumquats not too long ago...I even posted about it (I made it into marmalade) and my conversation with the purveyor of the fruit stall sounded very much like yours (with the "yes, you eat the skin" moment!)! This is amazing! :) Now, thanks to you, I have another idea of how to use them :)

Hi Susan,This is the first time on your blog and I absolutely love your style. I also love this recipe. My in laws had a kumquat tree in their yard and my husband and I used to leave with grocery bags full of them after a visit. Unfortunately they moved. I am going to make this amazing recipe ASAP. Sounds delicious! Ronnie

Thank you for that! The photos are beautiful. I made scallops recently and wish I had used kumquats with them. Every time I see a kumquat, I think of my mom. She adored them and dreamed of having a kumquat tree. So, when she came here to live with me, I got one. They smell wonderful!

Susan, My first time here, wow, what a wonderful blog you have! The kumquat pictures look amazing!

It's funny, today I saw kumquats in the grocery store during my afternoon snack run, but they had a 3lb bag and i thought there is no way I am going to eat all that, but I now am going back this evening for sure :)

The way you described your first bite of the kumquat, that is what I would call food-porn ;)

Hi Susan,thank you for visiting my blog. I love kumquats ever since my Chinese roomate introduced it to me. Love everything about it, the smell, the taste, the fact that I could eat the whole fruit too! Chinese people will preserve this fruit and make it a snack, very delicious.

wow, this seriously looks delicious and amazing! I've always loved kumquats but use them more in desserts or eat them candied (quite common to find in France). Really enjoying your blog, and hopefully this weekend I'll have the time to do something for your beautiful bones event :-)

I know that this is a little late, but I love kumquats too. I am fortunate enough to live in south louisiana where they grow plenty of them below New Orleans. (Not quite so many as before K, but they are replanting). Even better, they grow two varieties, the nagami, and the Meiwa, the really sweet one, It is still tart, but the peel tastes like candied orange peel. Delicious! I go through several pounds each winter, buying them at the farmer's market. Next winter, I will have to try some of your recipes. Thank you!